These Are Grown to Order.
Asian Eggplant Calliope
Small white-and-purple variegated fruits.
Eggplant is also known as aubergine. It is very common in southern European countries and is used in many traditional recipes; Greek - moussaka, French - ratatouille, Indian – baingan bharta, and Turkish - imam bayildi. It is actually a fruit, and contains many fine seeds. It has a mild taste and is typically cooked with stronger flavors such as garlic, tomatoes, onions, herbs and spices. Several varieties of eggplant are available in New Zealand. Skin colors range from deep purple, almost black, light purple with creamy streaks to an all white. Sometimes a green-yellow ‘banana’ eggplant.
Growing conditions can affect the coloring; for instance, a white eggplant may be all white if grown indoors but would have purple streaks if grown outdoors. The deep purple pear-shaped eggplant is the most common variety. White eggplant, which is about the size of a small mandarin can be eaten raw. It may be served with Thai meals and tastes similar to beans. The long thin purple Japanese eggplant, also tastes similar to a bean and is often stir fried with oyster sauce.
How to Cook Petite Eggplants
Most varieties will take to stir-frying, grilling, and roasting in slices to be enjoyed as is (or roasting whole to be peeled and puréed). You can toss eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil) or dredged in breadcrumbs and cornmeal and pan-fried or baked. (I could go on and on.)
I love Baked Asian Eggplant try this with these ingredients. Sprinkled Cheese Parsley and a mild Pepper